一种多粮复合香型白酒的酿造工艺研究  

Research on Brewing Techniques About a Kinds of Multi-grain Composite Flavor Liquors

作　　者：张杰[1] 程伟[1] 彭兵[1] 谢国排[1] 王新生[1] 吴丽华[2] ZHANG Jie;CHENG Wei;PENG Bing;XIE Guopai;WANG Xinsheng;WU Lihua(Anhui Golden Seed Winery Co.,Ltd.,Fuyang 236023,Anhui,China;Analysis and Test Center,Anhui Golden Seed Group Co.,Ltd.,FuYang 236018,Anhui,China)

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023 [2]安徽金种子集团有限公司检测中心,安徽阜阳236018

出　　处：《酿酒》2020年第3期39-43,共5页Liquor Making

基　　金：2017年度阜阳市科技重大专项计划项目“功能性酿酒微生物的筛选及其在绿色酿造生产中的应用”。

摘　　要：不同香型白酒酿造工艺之间的相互融合,可以丰富白酒产品的类型及提高酒体品质,满足不同消费者的个性化需求,市场前景广阔。选用东北糯高粱、小麦、玉米、大米、糯米等为主要酿造原料,在传统浓香型白酒老五甑酿造工艺的基础上,借鉴酱香型白酒的酿造工艺,加入芝麻香型白酒生产所使用的麸曲并进行高温堆积,堆积时间平均为96h,堆积顶温50℃以上,入池发酵45d^60d。结果表明,该工艺所酿造的一种多粮复合香型白酒,具有复合香幽雅、诸味协调、风格独特等特点。With the blending of different flavor liquor brewing techniques,the types and quality of Chinese liquor is enriching and improving.This liquor meets the personalized needs of different consumers and has bright market prospects.In this research,glutinous sorghum from North Eastern Province,wheat,corn,rice,glutinous rice were selected as main brewing raw material.The high temperature stacking of Maotai-flavoured liquor and the mouly bran of Sesame-flavoured liquor were integrate smoothly into the multiple feedings solid fermentation technology of traditional luzhou-flavor liquor.The stacking time,temperature and fermentation time were 96h,50℃and 45 to 60 days respectively.The results show that a kind of Multi-grain Composite Flavor Liquor has these characteristics such as elegant compound fragrance,harmonious various tastes,unique style.

关 键 词：复合香型白酒 老五甑 高温堆积 麸曲 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]